March 20, 2010

Pork and Vegetable Soup

Whenever I feel like having a simple soup, this often comes to mind. It reminds me of my mother's famous sour salted mustard greens soup. The sourness of this soup comes from Asam Gelugur (garcinia atnoviridis) or can be easily be substitute with tamarind paste or pickled sour plums.
¼ lb lean pork, cut in bite-sized
1-2 bunches mustard greens or "sher li hom"
3 pieces of Asam Gelugur
1 Tbsp. tamarind paste (if using)eg
2 pieces star anise
1 can whole tomatoes
2 cups chicken broth
1 tsp. brown rice vinegar
1. Washed greens and cut in 3" lengths. In a pot bring broth, pork, star anise, and tamarind peel to a boil. Remove scum on top of soup. Then add tomatoes and greens.
2. Cover and simmer  for about 20 minutes till greens are cooked and soft. Season to taste with vinegar and salt. Remove tamarind peel and serve. Serve with rice.
Printable Recipe

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